Plant-Based Family Cookbook

Spices - 1/2 teaspoon salt, plus more for the pasta water - 1/4 teaspoon black pepper - Optional: 1/4 teaspoon red pepper flakes

Instructions

1. Bring a large pot of water to a boil over high heat. Salt it generously, then cook the pasta according to the package directions until just tender, usually 9 to 11 minutes. Stir during the first minute to prevent sticking. Before draining, scoop out 1/2 cup of the cooking water.

2. While the pasta cooks, place the drained beans, plant-based milk, and basil in a blender. Blend for 30 to 45 seconds, until the mixture looks smooth and pale green with no visible bean pieces. Set aside.

3. Warm the olive oil in a wide skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for 30 seconds, just until fragrant. Do not let the garlic brown; browned garlic can taste bitter in this mild sauce.

4. Stir in the tomato paste and cook for 1 minute. It should darken slightly and leave a thin coating on the bottom of the skillet. Add the crushed tomatoes, salt, black pepper, and red pepper flakes if using.

5. Reduce the heat to medium-low and simmer the tomato mixture for 6 to 8 minutes. Stir every few minutes. The sauce is ready when it has thickened slightly and a spoon dragged across the skillet leaves a brief trail.

6. Pour the blended bean mixture into the skillet and stir until evenly combined. Warm the sauce for 2 to 3 minutes over low heat. Avoid a hard boil, which can make plant-based milk separate or turn grainy.

Pro Tip: If the sauce becomes thicker than you like, add reserved pasta water 1 tablespoon at a time. The starchy water loosens the sauce while helping it stay attached to the pasta.

7. Add the drained pasta to the skillet and toss for 1 to 2 minutes, until every piece is coated. Add a splash more pasta water if needed. Taste and adjust the salt or pepper; ask yourself whether the sauce tastes balanced before adding more seasoning.

8. Turn off the heat and rest the pasta for 2 minutes. The sauce will thicken slightly as it settles. Serve warm with torn basil leaves and, if desired, a light sprinkle of nutritional yeast.

Chef Notes & Variations

For the smoothest sauce, blend the beans and plant-based milk until completely creamy before adding them to the tomatoes. A high-speed blender works quickly, but a standard blender is fine if you blend for an extra 30 seconds. If small basil flecks remain, that is expected and adds color. For children who prefer a very smooth sauce, blend the tomato mixture as well before combining it with the bean cream.

Serve the pasta in shallow bowls so the creamy sauce stays evenly distributed. Refrigerate leftovers in a covered container for up to 3 days. Reheat them in a skillet over low heat with 1 to 2 tablespoons of water or plant-based milk, stirring until hot. The sauce thickens when chilled, so adding liquid before reheating restores its texture.

Swap It: Replace the white beans with 1/2 cup raw cashews soaked in hot water for 20 minutes and drained. Blend them with the plant-based milk as directed. Use a nut-free milk and keep the bean version if allergies are a concern.

For a vegetable boost, stir 2 cups of baby spinach into the finished sauce and cook for 1 to 2 minutes, until wilted. The key takeaway is simple: reserve pasta water, keep the sauce at a gentle heat, and finish the pasta in the skillet for the creamiest coating.

Quick Version

Cook 12 ounces pasta and reserve 1/2 cup water; blend 1 cup white beans, 1 cup unsweetened plant milk, and basil. Sauté onion and garlic, toast tomato paste, simmer with crushed tomatoes, combine with the bean cream, toss in pasta, and loosen with pasta water as needed.

End of chapter one. 39 more chapters and about 38,439 words in the full book.